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Cozy Bakery-Style Zucchini Chocolate Chip Muffins with Easy Streusel Topping

zucchini chocolate chip muffins - featured image
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These cozy bakery-style zucchini chocolate chip muffins feature a soft, moist crumb with melty chocolate chips and a crunchy cinnamon-spiced streusel topping, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • ½ cup (120 ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
  • 1 cup (175 g) semi-sweet chocolate chips
  • ½ cup (60 g) all-purpose flour (for streusel)
  • ⅓ cup (65 g) packed brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 4 tablespoons (55 g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Wash and grate about 2 medium zucchinis to get 1½ cups grated. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Set aside.
  3. In a medium bowl, whisk ¾ cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, 2 room temperature eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  4. Stir the squeezed zucchini into the wet mixture until evenly distributed. Fold in 1 cup semi-sweet chocolate chips gently.
  5. Pour the wet ingredients into the dry ingredients. Fold together just until combined; lumps are okay. Avoid overmixing.
  6. In a small bowl, mix ½ cup flour, ⅓ cup packed brown sugar, and ½ teaspoon cinnamon. Add 4 tablespoons cold cubed butter and use a pastry cutter or fingertips to work butter into dry ingredients until coarse crumbs form.
  7. Line a 12-cup muffin tin with liners or grease well. Spoon batter evenly into all 12 cups, filling about ¾ full. Sprinkle streusel topping generously over each muffin.
  8. Bake in a preheated 350°F (175°C) oven for 20-25 minutes. Check at 20 minutes with a toothpick; it should come out with moist crumbs but no raw batter. Tops should be golden and streusel crisp.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Use cold butter for streusel to achieve a crunchy topping. Avoid overmixing batter to keep muffins tender. Start checking muffins at 20 minutes to prevent overbaking. Chilling streusel before topping can help prevent melting into batter.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, streusel topping, bakery-style muffins, easy muffins, breakfast muffins, zucchini dessert

Find it online: https://blingbite.com/cozy-bakery-style-zucchini-chocolate-chip-muffins-with-easy-streusel-topping/